The Cocoa À Trois cocktail was created by Las Vegas bartender Tony Abou-Ganim and appears in his book, “Vodka Distilled.” It has rich, chocolaty underpinnings so, according to Abou-Ganim, you should choose your vodka wisely.
“The drink will pair best with a New-World corn-based or wheat-based vodka rich in vanilla or cocoa elements,” he says. This stands in contrast to potato vodka, for example, which he says is ideal for drinks with bold, acidic elements like fruit juices or even bitter liqueurs.
Once you’ve got your vodka picked out, you’ll need a few more ingredients to make this dessert-like drink. Three of them are chocolate, all in different forms: liqueur, powder and freshly grated semisweet chocolate. The first is supplied via Godiva chocolate liqueur, a sweet and velvety 30-proof drink that blends easily with vodka. From there, you’ll need a scant half ounce of simple syrup to add a bit more balance to the cocktail, while egg white provides a silky texture and produces that thick head after it’s shaken with the liquid ingredients.
Mix up the Cocoa À Trois after dinner or whenever you want a sweet treat. It’s not the kind of cocktail you’ll drink all night long, but it’s fun, delicious, and a welcome departure from the typical Chocolate Martini.
- 2 ounces vodka
- 1 ounce Godiva chocolate liqueur
- 1/2 ounce simple syrup
- 1 tablespoon egg white
- 1/4 teaspoon sweetened cocoa powder
- Garnish: semisweet chocolate, freshly grated
Add all of the ingredients to a shaker with ice.
Shake vigorously until the cocoa powder is dissolved and the ingredients are well-blended.
Strain into a chilled Nick & Nora glass, and garnish with a dusting of freshly grated chocolate on top.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.